Preheat oven to 325. Stem and halve jalapeños. Remove seeds and membranes.

Place jalapeños on baking sheet cupping the air (inside up). If desired to prevent rolling, slice a small sliver of skin off of the bottoms.

Brush or spray jalapeños with oil of choice (I recommend any oil that is liquid at room temperature, not coconut oil or the like).

Bake empty jalapeños for 15 minutes to soften.

While jalapeños are baking, prep cheese filling: Empty cream cheese of choice into a bowl. Add garlic and cumin. Incorporate. If you would like, you may add a variety of vegan shredded cheese (1/4 cup), but the texture is not the same as the real deal.

Crush tortilla chips in doubled freezer bags with rolling pin or similar object. Or crush them any way you please.

When jalapeños have softened, remove them from the oven and leave on baking sheet.

Fill ziploc bag with cream cheese mix and cut one of the bottom tips off.

Pipe or squeeze filling into jalapeño halves.

Sprinkle crushed tortillas onto filling. Or if you're daring, pick up the jalapeños and dip them filings down into a shallow bowl filled with crushed tortillas. Replace onto sheet.

Bake jalapeño poppers for an additional 5 minutes to heat through. Allow 1-5 minutes to cool before enjoying.